Stock-food cooker



April l v1924.,

v. wxLl-:rv-rowlczy ET AL STOCK FOODA CQOKER Filed Nov. 21,

WJTNESS.- @Vif/M ATTQRNE Yi;

Patented Apr. l, 1924.

UNITED STATES VINCENT WALENT'OWICZ AND ANDREW SEMBIAU, 0F MILW'AUKEE, WISCONSIN.

swoon-noon oefenen.

Application led November 21, 1921. Serialv No. 516,706.

.following to be a clear, exact, and complet-e description thereof, such as will enable per sons skilled in the art to which the invention relates to make and use the same, reference being had to the accompanying drawing for an illustration of one form in which ourv invention has been embodied.

The invention relates to a cooker designed for preparing at one time a large amount of -i'ood to be fed to stock.

The invention comprises an open topped fire pot which is adapted to receive and support a large kettle or caldron containing the food to be cooked. The caldron is provided with pivoted bearings whereby it' may be lifted from its seat upon the ktire box, and when so lifted may be tilted to a horizontal position to facilitate the removal of the cooked contents therefrom.

kDevices. i'or sealing the caldron during the cooking operation, land for lifting the caldron from its seat from the iire box, and for holding the caldron in its tilted orhorizontal position, are embodied as parts of the structure.

The novel features of the invention will be pointed out in the appended claims.

The drawings which accompany this specification show the invention in a simple structural form, such as will easily be understood. In such drawing,

Figure l is a View in elevation of our improved cooker, the details of construction of which will be described later.

Figure 2 is a View in elevation, with parts broken away for the sake of clearness, and showing the construction of the caldron, separate from the lire box.

Fig. 3 is a view partly in elevation and partly in section showing some of the features of construction of the fire box.

Fig. l is a detail of the clamping mechanism employed for sealing the caldron.

In the drawings the numeral 10 indicates the base member of our improved cooker, such base member being constructed as a fire boxA of any suitable form which will adapt it for the purposes intended. |The ire box 10 is provided with a grate 11, a stoking door 12 and is yconnected with a. flue 18. A baiiie plate 14 may be ,arranged at the rear of the compartment in' which the iuel is placed, and over which baiiie plate the smoke and gases from the iire box will pass out through the'ilue 13.

The base member 10 yis preferably of circular form in horizontal section, and is open Vat the top to permit the free passage of the heat to the caidron which is placed over the said opening. ein annular ledge 15 is formedY about and slightly below the opening in the top of the base member, the purF pose of said ledge being to provide a re cessed seat for the caldron.

The caldron 16 is a tubular member, open atthe top and closed at the bottom. Around the caldron and. on a line about midway of its length, a ring 17 is secured, and from this ring depends a skirt or apron 18 extending to a distance approximately in the horizontal plane of the bottom of the caldron. The

lower edge of the said skirt orapron 18 is Y adapted to be snugly seated on the annular ledge 15 in the top of thev fire box, so as to prevent the escape of the heat generated in the fire box.

Standards 19, and 20, rise from opposite sides of the're box, and carry at their upper endsl horizontal studs 21 and 22. @n opposite sides of the caldronandnear the horizontal plane of the ring 17, studs 23, one of which is shown, are anixed in the skirt or apron 18. A bail 24s is pivoted at its free ends upontlie said studs 23, the said bail being notched near its pivotal points, as at 25.

`The notches25 are adapted to receive the studs 21 and 22 projecting inwardly from the standards 19 and 20, and when downward pressure is applied to the bail as a lever, the studs 21 and 22 form the iulcra upon which the caldron may be lifted from its seat within the recess in the top of the tire box. When the bail 2e has been lowered into the dotted line position indicated in Fig. 1, a hook 26 pivoted on the standard 20, may be engaged with a stud 27, projecting from one leg of the bail, so that the caldron will be held in its elevated position, free from its place of rest upon the fire box. Antifriction disc rollers 28 may be placed on the studs 23 outside of the ends of the bail, and in the downward movement of the bail, the said disc rollers will travel around Y joint.

the studs 21 and 22, as indicated in Fig. 1. A handle 29 is attached to one side of the caldron and extends longitudinally thereof to some distance above the same, the said handle providing a convenient means whereby the caldron may be rotated into its horizontal position after having been lifted from its seat upon the fire box. A chain 30 attached at one end to the base member 10 and having` a hook at its other, may be engaged with the handle 29 to hold the caldron in the desired position for permitting the removal of the cooked contents thereof, and preventing the reverse rotation of the caldron as the center of gravityishifts with the removal of the contents. Upon the opposite side of the caldron, a notched member 31 is attached, the notch 32 thereof being open at one side for a purpose to be described.

A lid 33 is adapted to close the open top of the caldron, the said lid resting within an annular groove so as to make va` good In the plane of the notch 32, an opening 34E is formed in thel handle 29. One end of a crown piece 35 is adapted to be inserted in the opening 34;, the other end of such crown piece being moved laterally into the notch 32 of the catch 31. A screw 36 passes centrally through the crown piece and is adapted to exert pressure upon the lid 33 to hold the same firmly in position upon the caldron.

Vithin the caldron is located a separator 37, having a bottom plate and an upstanding hollow stem both perforated to permit the circulation-of water during the cooking operation. The separator is spaced a slight distance from the bottom of the caldron, so

l as to accommodate a small quantity of waterY and prevent scorching of the food in cooking by a too direct application of the fire. The distance of the skirt or apron 18 from the bottom of the caldron by means of the ring 17, provides a space about the caldron which may be entered by the heat `and facilitate the cooking operation. A steam vent 38, provided with a hinged valve cap 39 is placed near the mouth of the caldron. Handles 40 may be affixed to the lid 33, as a convenience.

In operation, the caldron is seated upon the base member or fire box 10, as shown in Fig. 1, and is then filled with the desired amount of food which is to be cooked, a proportionate quantity of water being then poured into the caldron. The lid 33 will be clamped in position and a suitable iire will effect the cooking. IVhen this has been completed the caldron will be tilted as hereinbefore described, and the lic 33 will be removed. 'Ihe caldron-is now in position for the convenient removal of the contents thereof. By reason of the dimensions of the apparatus, the provisions for tilting the caldron to permit the removal of the cooke'd contents, has proven very advantageous.

Modifications in the structure may be made without departing from the spirit of our invention.

Having thusl described our invention, what we claim and desire to secure by Letters Patent of the United States, is:

In a stock food cooker, a base constructed as a fire box with a depressed seat in the top thereof, a caldron provided with a skirt or apron resting in the said seat and providing space at the sides of the caldron for the application ofy heat in the cooking operation, 'means for lifting the caldron clear of its seat, such means including pivoted supports for the caldron,whereby the latter may be turned to render its contents accessible, and means for retaining the caldron in such turned position.

In testimony whereof we have signed our names at Milwaukee this 19th day of November, 1921.

V. WALENTOWICZ. A. SEMRAU. 

